Monday, October 17, 2011

Apple Crisp

That's what was left after eating and giving away a bunch of apples :o)

When life gives you apples, you bake apple crisp and do so often. We were blessed with an abundance of apples from our two trees this year: HoneyCrisp and McIntosh apples. So far I've baked apple crisp three times these past two weeks. I took some to work. At home, we served it with ice cream. Everybody loved it and I even got some recipe requests. I figured I might as well do a blog post about it. Normally I don't measure very closely when I make apple crisp because it doesn't need to be exact, but the last time I baked it, I paid close(r) attention for the purpose of sharing the recipe. I hope you bake it too. It's very easy to make and doesn't require a lot of time. Since we're on the topic of apples, what's your favorite apple dessert?

Apple Crisp - simple, homey, but oh so satisfying!



Served with a small scoop of vanilla ice cream. Yum!
 Apple Crisp
(crumb topping is heavily adapted from an Apple-Cinnamon Crumb Coffee Cake recipe in Rose's Heavenly Cakes)

Apple ingredients:
  • 3lbs (1400 grams) apples, preferably a mixture of two kinds of apples - peeled, cored, cubed
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon bleached all-purpose flour
  • 1 teaspoons lemon juice
  • pinch of salt, optional
Instructions (filling):
  •  Combine apples, sugar, flour, lemon juice and salt (if using), and set aside.
Crumb topping ingredients:
  • 1 cup (100 grams) almonds, toasted
  • 1/3 cup (72 grams) brown sugar, firmly packed
  • 2 tablespoons (25 grams) granulated sugar
  • 1.5 teaspoons ground cinnamon
  • 3/4 cup (80 grams) bleached all-purpose flour
  • 4 tablespoons (57 grams) unsalted butter, melted
  • 1/2 teaspoon vanilla extract
Instructions (crumb topping):
  • Preheat the oven to 375 F degrees (175 Celsius).
  • Combine the almonds, brown sugar, granulated and sugar in a food processor, and pulse until well combined and the nuts are coarsely chopped.
  • Remove 1/2 cup of this nut-sugar mixture and add it to the apples. Toss to combine. Place the apples in an 8"x8" square baking dish (I use Pyrex). Bake the apples without the crumb topping for about 30-35 minutes until bubbly on the sides. In the meantime, finish making the crumb topping.
  • To the mixture in the food processor, add flour, melted butter and vanilla extract. Pulse until you have a coarse, crumbly mixture. Refrigerate this for about 15-20 minutes.
  • After the apples have baked for 30-35 minutes, remove the apples from the oven and reduce the oven temperature to 350 F degrees (150 Celsius).
  • Remove the crumb topping from the fridge. Pinch together the cold crumb topping with your fingertips until about 1/3 to 1/2 of the mixture is formed into big clumps.
  • Quickly distribute the crumb topping over the surface of the apples. Bake uncovered for another 25 minutes.
  • Serve the Apple Crisp slightly warm with a scoop of ice cream and/or a dollop of whipped cream.
  • Bon appetit!
The perfect bite!

8 comments:

  1. I've been thinking about making an apple crisp. Thanks for taking notes and sharing!

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  2. It looks delicious Hanaâ!

    My favorite apple recipe of all times is and always will be Tarte Tatin. The first time I bought one, in a tiny bakery in a tiny village somewhere in France near Limoges I thought something got seriously lost in translation. I asksd in my best French for an apple pie and they threw something over the counter that looked like it was....upside down! (I was 16 at the time, so forgive me :-)
    I've been hooked on them ever since. Every time I eat bake/eat one, it brings me straight back to that wonderful holiday (first one without "parental guidance", go figure :-).
    I'm sure you make a wicked Tarte Tatin as well and you probably know that Holtkamp in Amsterdam is producing the best on offer here. In case you don't, here is a link: http://www.youtube.com/watch?v=owZ8Mm56gZs It's quite a character if you don't know him :-)
    thanks for sharing Hanaâ!

    Freerk

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  3. mmm I love Apple Crisp. Hanaa-again I am helpless! Can you link me to the ABC calendar? What are we baking for the rest of the year and next?
    Toni

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  4. My husband just sliced up some apples for my apple crisp...yours looks wonderful!
    I didn't peel mine, I hope they will be ok....I've never tried baking the apples first....might need to try that!

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  5. Oh I've been looking for a new apple crisp recipe! I'm going to give this one a try. Thanks!

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  6. I think I will try this one. I've got a good few pounds of apples that we picked a week ago, and still haven't done anything interesting with them. This looks really tempting!
    One comment - you wrote that 350F is 150 C - I think it's 180C - no?

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  7. Thanks for checking out my Apple Crisp recipe. I hope you try it and report back on how you liked it. I baked another one last night :o)

    @ASpecialCake (Anat): Yes, please try it. I really think you’ll like it. Thanks for the correction. I’ll update my blog post later this week. 375F = 190C, while 350F = 177C but we can round that up to 180 :o)

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  8. you have an apple tree!!! Lucky you. Nice post. I also loved the pumpkin rolls.

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